Vegan Strawberry Pasta with Asparagus
Light and creamy vegan strawberry pasta with asparagus.
- Prep Time: 5 min
- Cook Time: 10 min
- Total Time: 15 minutes
- Yield: 2 1x
- Category: Main course
- Cuisine: Italian, Vegan
Ingredients
Scale
- 200g pasta (linguine or tagliatelle)
- 150g asparagus
- 1 garlic clove, peeled
For the sauce:
- 150g strawberries (about 1 1/2 C)
- 1/4 C cashews (soaked for 4–6 hours)
- zest of 1/2 lemon
- 2 tbsp nutritional yeast
- 1/8 tsp garlic powder
- 1/8 tsp onion powder
- 2 tbsp plant milk
- 1 tsp white wine vinegar
- salt and black pepper to taste
- olive oil for cooking
- mint leaves for garnishing
Instructions
- Cook pasta of your choice according to the package instructions.
- Bring a pot of water to a boil. Prepare an ice bath on a side. Trim the tough ends of asparagus and then roughly chop it into 2-inch pieces. Blanch asparagus for 30 seconds, take it out and drop into the ice bath. Wait for a minute and then drain it.
- Blend all ingredients for the sauce in a high speed blender until smooth. Pour into a small saucepan and gently heat it up if needed.
- Heat olive oil in a skillet over medium heat. Throw in a clove of garlic and fry it until golden. Discard the garlic.
- Drain the pasta and add it into the skillet along with asparagus. Stir everything so the pasta is coated in oil and switch off the heat.
- Serve with generous amount of sauce on top and garnish with mint leaves.
Nutrition
- Calories: 483
- Sugar: 7.9g
- Sodium: 309mg
- Fat: 14.5g
- Saturated Fat: 2.7g
- Carbohydrates: 72.5g
- Fiber: 6.8g
- Protein: 18.7g
- Cholesterol: 0mg